Just picked up some smoked cinnamon from Anna Sortun's shop Sofra. Has anyone used it in a sweet or savory dish? Will the smokiness 'speak' if used in a quickbread?
Thanks.

  • 1959 views
  • 2 Comments

2 Comments

Review our Code of Conduct
Don't send me emails about new comments
pierino
pierino February 11, 2011

Personally I'd go with savory. Say a ragu flavored with crushed cinammon and also juniper berries as well as some rosemary.

Review our Code of Conduct
Don't send me emails about new comments
sweetlolo
sweetlolo February 12, 2011

I bought the same stuff at Sofra and used some of it to make smoked cinnamon marshmallows. It's a little chunky as is, so I ground it down to a fine powder and then added a couple of teaspoons to the marshmallow as it was beating, and also added just a touch of smoked salt to enhance the smokiness. Finally, I added some of the smoked cinnamon to the powdered sugar I rolled the finished marshmallows in. The smokiness definitely came through.

Review our Code of Conduct
Don't send me emails about new comments
Showing 2 out of 2 Comments Back to top
Recommended by Food52